The origins of this Turkish breakfast dish, Cilbir, date back to the 15th Century. There are many variations, but essentially thick cool yoghurt is topped with soft poached eggs and spiced butter or oil. Adding all the classic Turkish flavours in our spice blend into the yoghurt enhances it even more.
Can also be served with extra Aleppo pepper and fresh mint and/or parsley.
- For paprika oil, mix paprika and olive oil in a small dish until well combined then leave to settle.
- Combine yoghurt with Turkish spice mix and a salt to taste. Spoon into two shallow serving dishes.
- Bring a large saucepan of water to the boil, then reduce to a simmer and carefully crack eggs into water (or crack into a small cup then pour into pan). Simmer for 3 minutes and remove with a slotted spoon onto kitchen towel to remove excess moisture, then place two eggs in each dish of yoghurt.
- Drizzle the paprika oil over eggs, sprinkle with sumac and a little salt, and serve with toasted Turkish bread.